Indulge in the cozy flavors of fall with this super moist pumpkin streusel bread recipe. A harmonious blend of moist, tender texture infused with warm pumpkin pie spices and a crispy cinnamon streusel topping.
This easy pumpkin bread recipe is made without fancy ingredients, all in one bowl and perfect for savoring the flavor of fall in every bite just like my buttermilk pumpkin streusel muffins.
Why you'll love this recipe
As autumn arrives and pumpkin season begins, this streusel pumpkin bread recipe is one of my favorites for finding comfort as we transition from summer to fall, embracing those warm, spicy flavors.
This moist pumpkin bread with streusel topping has everything to tempt you, with its ultra-moist, tender texture and its perfect pumpkin flavor infused with my pumpkin pie spice blend.
A unique taste of homemade fresh pumpkin puree for a perfect balance of flavors between its brown sugar buttery crumb and its crispy cinnamon streusel topping.
More Pumpkin Recipes
These are the ingredients and substitutions to make this delicious pumpkin streusel bread at home. *Ingredients and quantities are in the recipe card at the end of the page.
- Flour: Use all-purpose flour only.
- Sugar: If possible, use brown sugar like granulated cane sugar to flavor the crumble and achieve a crispy texture.
- Butter: Both unsalted butter or salted butter can be used, but be careful not to add too much salt if you use the latter.
- Almond meal: almond flour or other like hazelnut flour.
- Sea salt: a small pinch of fleur de sel to bring out the flavors.
- Cinnamon: As an option, you can add a little ground cinnamon to flavor it.
- Flour: An all-purpose wheat flour that you can substitute with whole wheat flour or a gluten-free blend.
- Yeast: a mixture of baking soda and baking powder to make the bread rise.
- Spices: Warm spice mix, such as cinnamon, ginger, nutmeg, and cloves. Or use my pumpkin pie spice directly, which is perfect.
- Butter: Unsalted, softened butter that can be replaced with neutral vegetable oil like canola oil, coconut oil, or even olive oil if you like.
- Sugar: A mixture of granulated white sugar and dark brown sugar or light brown sugar for flavor.
- Eggs: at room temperature.
- Pumpkin purée: Homemade pure pumpkin puree if possible or canned pumpkin puree, no pumpkin pie filling because it's usually a sweet mixture.
How to make your own Pumpkin puree
You can use seasonal pumpkin flesh or frozen pumpkin to make homemade pumpkin puree to use in your homemade pumpkin bread or other pumpkin recipes.
Step 1: Steam the pumpkin, preferably cut into small pieces, for about 20 minutes, until you can easily stick a knife into the flesh.
Step 2: Mash the pumpkin with a press puree or fork until you have a smooth, lump-free pumpkin puree texture.
Step 3: Allow the fresh pumpkin puree to cool completely before using in your bread.
Pumpkin Streusel Bread Instructions
Cinnamon Streusel mixture
- Step 1: Place all ingredients in a bowl, all-purpose flour, almond meal, cold butter, brown sugar, cinnamon ground, and sea salt.
- Step 2: Mix all ingredients together and rub with your hands until you get a sandy texture.
- Step 3: Form a ball of dough and roughly break it up to form a crumble and place it in the fridge while preparing the pumpkin bread batter
Pumpkin bread Batter
- In a large mixing bowl mix together the dry ingredients, all-purpose flour, baking soda and baking powder, salt, and pumpkin spice (cinnamon, nutmeg, ginger, cloves).
- In another bowl, whisk melted butter with brown sugar and granulated sugar with a hand mixer for about 2 minutes.
- Add eggs one at a time and whisk well between each addition.
- Add the pumpkin puree and mix until smooth.
- Finish by adding the dry ingredients into the wet ingredients and mix gently with a rubber spatula until smooth.
- Pour the mixture into the prepared loaf pan lined with parchment paper.
- Sprinkle the brown sugar streusel topping over the top until completely covered.
- Preheat the oven to 350°F / 180°C and bake the pumpkin bread halfway through until it is golden brown on top.
- Check for baking before removing from the oven with the tip of a knife or toothpick inserted in the center, which should come out clean or with a few crumbs.
- Remove the pumpkin bread from the oven and let it cool in the pan before moving it to a wire rack to cool completely.
- Serve pumpkin bread warm or cold with maple icing or cream cheese frosting.
Storage and Tips
Room temperature: Store pumpkin bread for a long time at room temperature. It should be placed in an airtight container or wrapped with plastic wrap to protect from light and humidity for about 1 week.
Freezing: Leftover pumpkin bread can be stored in freezer bags to keep in the freezer for up to 3 months. Let them defrost gently at room temperature.
Baking tips: Do not open the oven door during baking, and once the baking time has been reached, check by sticking a toothpick in the center of the bread. It should come out with a few moist crumbs and not liquid batter, otherwise extend the baking time a little.
Use fresh pumpkin puree or even unsweetened canned pumpkin puree (not pumpkin pie filling) to have a more vibrant pumpkin flavor as well as a better texture in your pumpkin bread.
Maple glaze: Mix ½ cup powdered sugar with ¼ cup maple syrup in a small bowl until thick and runny, pour over your pumpkin loaf before serving.
Crunchy nut texture: Like in my walnut banana bread, add chopped nuts, walnuts, pecans, hazelnuts and more.
With chocolate chips: Semi-sweet chocolate chips or my homemade chocolate chip recipe for a touch of chocolate and crunch.
Did you like this recipe? Don't forget to rate it and leave me a review in comments! And to not miss any recipes follow @sweetlycakes on Instagram and tag me to share it if you make this recipe 😊!Print